As I get ready for the arrival of our third baby, I’ve been stocking up some meals in the freezer to simplify the mealtimes of those early days. I’ve received some inquiries asking what I’m preparing, so here is a glimpse into my freezer so far:
Main Dishes
Chili for a Crowd (frozen flat in freezer bags and in jars)
Three Cheese Alfredo Pasta Bake
Homemade Pizzas (uncooked, prepared on cake boards & wrapped)
Enchiladas
Bags of cooked, shredded Chicken
Tortillas
Cooked Taco-Seasoned Meat
Shredded Cheese
Salsa
Sliced Meats (for sandwiches/finger foods)
Nitrite-Free Hot Dogs & Gluten-Free Buns
Stir-Fry with Peanut Sauce
I often prepare some cooked grains & beans to freeze, too, but I haven’t done that yet. In my pantry, I’ve also stocked a few cans of organic beans, canned salmon, and coconut milk.
Photo Credit
Snacks/Breakfasts
Frozen Fruit & Berries for Smoothies (I keep lots of homemade yogurt in the fridge, since I made a gallon or more at a time regularly.)
Small Bagged Portions of Cooked & Pureed Kabocha Squash (for pumpkin waffles)
Banana Bread
Apple Muffins (from Better Homes & Gardens, but made gluten-free)
Pumpkin Bars (from Better Homes & Gardens, but made gluten-free)
Artisan Bread (for sandwiches or toast)
In my pantry, I’ve stocked up on some quick-cooking options, such as quinoa flakes, popcorn, polenta, gluten-free oats, and millet. I’ll also be restocking my pantry with more homemade crackers, homemade trail mix, and Power Bars & homemade jerky (from Healthy Snacks to Go, 2nd Edition). For the birth and postpartum recovery stage, I’ve also stored plenty of coconut water and Recharge for nourishing rehydration.
Photo Credit
Veggies
Bags of pre-cut frozen veggies (broccoli, peas, mixed veggies, zucchini, bell peppers, etc.)
Desserts
Cinnamon Sugar Cookies
Brownies
I’ll probably put some homemade pudding in the fridge, too (a new family favorite from Healthy Snacks to Go, 2nd edition)!
I’ve prepared all items to be gluten-free. For the most part, most dishes were made as “double-batches” during my regular meal preparations, and then just froze half. Only occasionally have I scheduled a “freezer-cooking day.”
What are your Freezer Favorites?
You are prepared! How much longer?
[Reply]
Michele Reply:
February 20th, 2012 at 9:40 am
@Jennie, Just a few weeks, probably, now.
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Thanks for this! I’m just at 21 weeks, so I haven’t stocked up anything yet – and I’ve been wondering where to start!
I’ve read that soups with grains (like rice) don’t freeze well, and that casseroles should be frozen uncooked. If you’ve the time and energy I’d love a follow-up post on your tips for successful freezing. Like how to freeze different types of meals, and how long they can last in the freezer, and how you keep yourself organized so you don’t forget what you have!
[Reply]
Michele Reply:
February 20th, 2012 at 11:35 am
@Amanda Z, Yes, freeze cooked grains (such as rice or pasta) separately from your soup, and just stir them in when ready to serve, so they don’t get soggy. For casseroles, you can slightly undercook the pasta, so that it will finish cooking when you reheat the dish.
For casseroles, I line the pan with foil, prebake, remove from the dish, finish wrapping the foil around the food, and stick it in a freezer bag. For saving on space, I put most items in freezer bags (such as soups), and stack them flat. Sometimes I will use jars, though.
If you’re not able to see everything in your freezer when you open the door, just keep a list on the outside of your freezer.
Most foods last at least a few months just fine. For breads, I wrap them in plastic wrap and then put in a freezer bag (or double bag them) to prevent freezer burn.
Hope that helps!
Blessings,
Michele
[Reply]
Amanda Z Reply:
February 20th, 2012 at 12:06 pm
@Michele, Michele, thank you so much! That is really helpful. How much do you try to put away – is it a certain number of meals or certain number of weeks worth?
[Reply]
Michele Reply:
February 20th, 2012 at 6:28 pm
I just do what I am able…
We’ve also been blessed in the past with friends helping provide meals during the early days, too, which helps. (But usually people bring a dinner, not breakfast/snack stuff- which I’ve tried to prepare more of this time.) It’s nice if you have enough to at least see you through the first couple weeks, just in case.
Off topic: Your soup tureen is so lovely!
[Reply]
Michele Reply:
February 20th, 2012 at 11:31 am
@Mrs. Graham Gardens, It’s not mine; it is a creative commons photo… but I’d love to have a tureen someday!
I do have some other serving dishes that match that set, though.
Blessings,
Michele
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Lots of delicious preparations! My favorite quick meal items to freeze are beef/cheese/sweet potato turnovers, apple spice pancakes, and chicken soup. =)
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Hi Michele,
I’m curious what alfredo sauce recipe you used. I am getting ready to make and freeze lasagna for my son’s rehearsal dinner. I make a chicken alfredo lasagna and was wondering if it would freeze well. I use butter, chicken broth and cream as the main ingredients for my alfredo sauce.
[Reply]
Michele Reply:
February 20th, 2012 at 9:44 pm
@June, I don’t follow an actual recipe, but I usually use some butter + milk/cream, and then thicken the sauce at the end with a little bit of potato flour (not starch) to keep it gluten-free.
[Reply]
Michele Reply:
February 20th, 2012 at 9:45 pm
@Michele, Plus, plenty of garlic, salt, pepper, & herbs!
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[...] & family offering to bring us meals this week. I’ll also be filling in the gaps with items from my freezer stash. If you’re looking for some meal inspiration, feel free to browse the archives. [...]